Torta Caprese

Australian Gourmet Traveller recipe for torta Caprese.

Feb 19, 2015 1:00pm

By Alice Storey

Serves 8 - 10

20 mins preparation

50 mins cooking plus cooling

Torta Caprese

The history of the torta Caprese is hard to pin down, but most agree it was born from a mistake when flour was left out of the recipe. Coeliacs and cake lovers will be pleased with its fudgy centre regardless. Serve it with a nip of Liquore Strega (if you can find it), which is sometimes used to flavour the torta.

Ingredients

170 gm unsalted butter, coarsely chopped

225 gm dark chocolate (55% cocoa solids), finely chopped

170 gm (¾ cup) caster sugar

110 gm (½ cup) brown sugar

6 eggs

130 gm roasted almond meal (see note)

2 tbsp Dutch-process cocoa, sieved, plus extra for dusting

To serve: whipped cream

Method

Main

1

Preheat oven to 180C and line a 22cm-diameter springform cake tin with baking paper. Combine butter and chocolate in a bowl, place over a saucepan of simmering water and stir until melted (2-3 minutes). Set aside.

2

Whisk sugar and eggs in an electric mixer until light and fluffy (3-4 minutes). Add almond meal and cocoa, fold to combine, then fold in chocolate. Pour into tin and bake until cooked through (45-50 minutes). Cool in tin, then remove, dust with cocoa and serve with whipped cream.